Justin Sauvignon Blanc

Justin Sauvignon Blanc is a Central Coast California white, and the producer describes it as crisp and refreshing, with bright citrus and tropical fruit and a clean, zesty finish. Central Coast Sauvignon Blanc usually sits between the grassy sharpness of Loire styles and the riper, passion-fruit-driven wines of New Zealand. Expect grapefruit, lime and lemon zest first, with melon, pineapple or passion fruit behind them. Some herbal or cut-grass lift is common in the variety. The structure is typically light to medium in body with no meaningful tannin, as in most white wines. Acidity is the main framework, and it keeps the palate lively and the finish clean. Wines in this style are generally fermented in stainless steel or other neutral vessels. Oak, if present, is usually subtle, so the wine shows fruit and freshness rather than toast or vanilla. The product details don't specify the fermentation method or the ABV, so check the label for both. At the table, the acidity suits foods that are salty, fatty or herbal. Goat cheese salad, fresh oysters, ceviche, grilled shrimp, and pasta with pesto or lemon and garlic all work well. So do dishes built on cilantro, lime or green chile, such as fish tacos or Thai-style salads. Heavier cream sauces and rich red meats will overwhelm a wine this light, and very spicy dishes tend to work better when the wine has a touch of fruit sweetness to balance the heat. Serve it well chilled, at roughly 45 to 50°F. About two hours in the refrigerator, or 30 minutes in an ice bath, gets it there. Colder than that mutes the fruit, and warmer makes the acidity feel loose. Decanting isn't necessary. A standard white wine glass with a moderately narrow bowl keeps the citrus and tropical aromas concentrated. This is a drink-now bottle meant for the freshness of its youth, and most wines of this type are best within a couple of years of release rather than cellared.